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American Cheese Society Judging & Competition 2019 Categories

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American Cheese Society Judging & Competition 2019 Categories AMERICAN CHEESE SOCIETY JUDGING & COMPETITION 2019 CATEGORIES A. FRESH UNRIPENED CHEESES Cheese Curds, Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Impastata, Mascarpone, Quark, Ricotta Excluded: Cheeses with any added flavor (Refer to Category KA), Queso Blanco–types (Refer to Category G), Neufchatel (Refer to Category J), Fresh Goat Cheese (Refer to Category N), Crème Fraiche (Refer to Category Q) AH: Cheese Curds1 – all milks AM: Mascarpone and Cream Cheese – made from cow’s milk AQ: Fromage Blanc, Fromage Frais, and Quark – made from cow’s milk AR: Ricotta – made from cow’s milk AG: Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Mascarpone, Quark, and Ricotta – made from goat's milk AS: Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Mascarpone, Quark, and Ricotta – made from sheep's milk AX: Cottage Cheese, Cream Cheese, Fromage Blanc, Fromage Frais, Mascarpone, Quark, and Ricotta – made from mixed, or other milks OPEN CATEGORY – FRESH UNRIPENED CHEESES This category is for cheese that does not belong in any of the above listed categories. AC: Open Category – Fresh Unripened Cheeses – made from cow's milk Cheese Curds (Category AH)1 ACS recognizes cheese curds as the fresh, solid, unripened form of curdled / soured / cultured / fermented milk that is the foundation for Cheddar and other cheeses, unique in flavor and texture, and optimally consumed within a day of its production. B. SOFT-RIPENED CHEESES White surface mold ripened cheeses (Brie, Camembert, Coulommiers, etc.) Excluded: Cheeses with any added flavor (Refer to Category KB), Washed Rind Cheeses (Refer to Category TB) External Molded Blue Cheeses (Refer to Category F) BB: Brie – made from cow’s milk BC: Camembert – made from cow's milk BT: Triple Crème – soft ripened / cream added – all milks OPEN CATEGORY – SOFT-RIPENED CHEESES This category is for cheese that does not belong in any of the above listed categories. BA: Open Category – Soft-Ripened Cheeses – made from cow’s milk BG: Open Category – Soft-Ripened Cheeses – made from goat's milk BS: Open Category – Soft-Ripened Cheeses – made from sheep's milk BX: Open Category – Soft-Ripened Cheeses – made from mixed, or other milks C. AMERICAN ORIGINALS Cheeses recognized by the ACS as uniquely American in their original forms: Brick Cheese, Brick Muenster, Colby, Dry Jack, Monterey Jack, Teleme Excluded: Cheeses with any added flavor (Refer to Category KM) CB: Brick Cheese – made from cow’s milk CD: Dry Jack – made from cow’s milk CJ: Monterey Jack – made from cow’s milk CM: Brick Muenster – made from cow’s milk CY: Colby – made from cow’s milk CT: Teleme – made from cow’s milk (Cont.) 2019 ACS Categories – FINAL Page 1 Revised 03/27/2019 ORIGINAL RECIPE / OPEN CATEGORY This category is for cheese that does not belong in any of the above listed categories. Cheesemakers will be asked for a brief explanation of what differentiates their entry. Cheeses recognized by the ACS as: Unique in their recipe and formulation Different from other acknowledged recipes for cheese types Created with a combination of at least THREE of the following elements that causes it to be globally new and unique from all other cheese types: o RECIPE – Measurable amount of any or all of these: pH, vat time, moisture, acidity, treatment of the curd, use of whey or other manipulation of the raw materials of milk or culture or starter agent or salting, brining, or pressing that adds an obvious difference to an existing recipe or is completely new from all other cheese recipes. o TEXTURE – Noticeable and desirable cheese texture qualities with an obvious tactile or mouth feel sensation. o COMBINATION OF TWO OR MORE CHEESES OR TWO OR MORE MILKS – Must be dairy milk (not soy or almond or other non-animal source). o APPEARANCE/ RIND DEVELOPMENT –The creation of enhanced cheese surface or rind development that alters the cheese and/or its appearance, flavor or texture and contributes to its uniqueness as an original recipe cheese. o FLAVOR – Create an obvious profile of a specific flavor or combination of flavors not available in other cheese. o NON-DAIRY INGREDIENTS – The addition of natural, non-artificial flavor agents or ingredients that contributes to the uniqueness of the cheese as an original recipe cheese. The use of ingredients and flavor agents commonly used in cheeses entered into Category K: herbs, seasoning, peppercorns, hot peppers, fruits and liquids is strongly discouraged. Added ingredients should be in support of making a cheese creatively unique and not the dominant flavor. CC: Original Recipe / Open Category – made from cow's milk CG: Original Recipe / Open Category – made from goat's milk CS: Original Recipe / Open Category – made from sheep's milk CX: Original Recipe / Open Category – made from mixed or other milks D. AMERICAN MADE / INTERNATIONAL STYLE Cheese modeled after or based on recipes for established European or other international types or styles (Abondance, Beaufort, Butterkase, Caerphilly, English Territorials, Gruyere, Juustoleipa, Monastery, Port Salut-styles, etc.) Excluded: Cheeses with any added flavor, including Leyden (Refer to Category KD), Cheeses with a washed rind (Refer to Category T), all Cheddars (Refer to Category E), all Hispanic/Portuguese-style (Refer to Category G), all Italian-style Pasta Filata types, Grating types and Mozzarella types (Refer to Category H), all Feta (Refer to Category I) DD: Dutch-style (Gouda, Edam, etc.) – all milks DE: Emmental-style with Eye Formation (Swiss, Baby Swiss, Blocks, Wheels, etc.) – made from cow’s milk ALLOWED: Cheesemakers producing traditional Emmental wheels (180 lb. approx.) are permitted to submit cuts from original wheels. Entries cut from original wheels must weigh a minimum of 22 lbs. NOT ALLOWED: Emmental wheels, blocks, or cuts that have been plugged, cored, or otherwise visibly sampled prior to entry. OPEN CATEGORY – AMERICAN MADE/INTERNATIONAL STYLE This category is for cheese that does not belong in any of the above listed categories. DC: Open Category – American Made/International Style – made from cow's milk DG: Open Category – American Made/International Style – made from goat's milk DS: Open Category – American Made/International Style – made from sheep's milk DX: Open Category – American Made/International Style – made from mixed, or other milks 2019 ACS Categories –FINAL Page 2 Revised 03/27/2019 E. CHEDDARS All Cheddars – all milks – Based on age at time of Judging & Competition. Excluded: Cheddars with any added flavors (Refer to Category KE), Smoked Cheeses (Refer to Category L) EA: Aged Cheddar – aged 13 months through 23 months – all milks EC: Cheddar – aged through 12 months – made from cow’s milk EG: Cheddar – aged through 12 months – made from goat’s, sheep’s, buffalo’s, mixed, or other milk EX: Mature Cheddar – aged 24 months through 47 months – all milks EE: Mature Cheddar – aged 48 or more months – all milks EW: Cheddar wrapped in cloth, linen – aged through 12 months – all milks EB: Cheddar wrapped in cloth, linen – aged 13 or more months – all milks F. BLUE MOLD CHEESES All cheeses ripened with Penicillium roqueforti or glaucum Excluded: Blue Mold Cheeses with Flavor Added (Refer to Category KC), Smoked Blue Cheeses (Refer to Category L) RINDLESS BLUE–VEINED CHEESE Defined as having no additional rind or coating on the external face of the cheese (Roquefort-style, Danish Blue- style, etc.). FC: Rindless Blue-veined – made from cow's milk FG: Rindless Blue-veined – made from goat's milk FS: Rindless Blue-veined – made from sheep's milk FX: Rindless Blue-veined – made from mixed, or other milks BLUE–VEINED CHEESES WITH RIND OR EXTERNAL COATING Defined as a fully developed rind growth different from the naturally occurring blue (Bleu de Gex, Bingham Hill Rustic Blue, etc.). The rind can include white mold (soft ripened mold/Penicillium candidum; Cambozola, etc.) External Coatings include non-mold coatings such as nettles, ash, herbs, leaves, spices, crust, cloth, oils, etc. FK: Blue-veined with a rind or external coating – made from cow’s milk FL: Blue-veined with a rind or external coating – made from goat’s milk FM: Blue-veined with a rind or external coating – made from sheep's milk FZ: Blue-veined with a rind or external coating – made from mixed, or other milks EXTERNAL BLUE–MOLDED/RINDED CHEESES Cheeses having NO INTERNAL BLUE VEINING but which DO have a rind, covering or crust made of BLUE MOLD which is completely different and separate from the cheese paste (Hubbardston Blue, Montbriac, etc.) FE: External Blue-molded cheeses – all milks G. HISPANIC & PORTUGUESE STYLE CHEESES Cheeses made in the Americas based on the recipes of the Central and South American, Cuban, Hispanic, Latino, Mexican, Portuguese, and Spanish communities. Excluded: Cheeses with any added flavors (Refer to Category KG), Smoked Cheeses (Refer to Category L) GA: Ripened, Aged over 90 days (Anejo, Cincho, Cotija, Flamingo Bolla, Prato) – all milks GC: Fresh, Unripened (Acoreano, Freir, Queijo Blanco, Queso Andino, Queso Blanco, Queso Campesino, Queso Crema, Queso de Puna, Queso Fresco) – all milks GM: Cooking Hispanic – Cheeses intended to be consumed heated or melted (Chihuahua, Para Freir, Quesadilla, Quesillo, etc.) – all milks NOTE – All entries in this category will be cooked for judging. H. ITALIAN TYPE CHEESES Excluded: Cheeses with any added flavor (Refer to Category K), Crescenza, Mascarpone, and Ricotta (Refer to Category A), Blue Cheeses (Refer to Category F), Smoked Cheeses (Refer to Category L), Washed Rind Cheeses (Refer to Category T) (Cont.) 2019 ACS Categories –FINAL Page 3 Revised 03/27/2019 HA: Grating types (Aged Asiago, Domestic Parmesan, Grana, Reggianito, Sardo) – all milks Romano made only from cow’s or goat’s milk (for sheep milk Romano please refer to Category OU) HD: Traditional Regional Italian Cheeses (including but not limited to: Mezzo Secco, Asiago Piccante and Fresca, Piave, Montasio, Caciotta, Bra, Ragusano, Fontina, Fontal, Toma, Robiola Natural Rind, etc.) – all milks PLEASE NOTE: If using an original (new) name but following a traditional recipe, cheesemaker must identify cheese of origin in the comment field.
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